CATALOG <PROGRAM NAME> CREATE TOMORROW <QUARTER> TOTAL: GENERAL EDUCATION CURRICULUM. (SAMPLE) CA1409 History and Trends in Animation 4 60

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1 <PROGRAM NAME> <QUARTER> (SAMPLE) CA1409 History and Trends in Animation 4 60 TOTAL: GENERAL EDUCATION CURRICULUM (SAMPLE) GE1410 English I CATALOG CREATE TOMORROW 1

2 MISSION STATEMENT OUR MISSION The Art Institutes International Minnesota is an institution of higher education offering creative and applied arts programs in a caring, inspiring environment where students can maximize their creativity, enhance professional development, and acquire the necessary skills and knowledge to pursue a career in their field of study. OUR PURPOSE The Art Institutes International Minnesota fosters a culture built around learning, innovation, and creativity. We act with integrity and embrace an enthusiasm for excellence. We are committed to creating a community of caring, supportive and involved professionals, including everyone connected with the college. OUR OBJECTIVES 1. Enhance student success through a commitment to academic quality. 2. Engage alumni, working professionals, and employers in opportunities for ongoing participation in support of student learning. 3. Emphasize the value of life-long learning with critical thinking, problem-solving, and civic responsibility. 4. Encourage an environment of growth through assessment and strategic planning. THE ART INSTITUTES INTERNATIONAL MINNESOTA

3 TABLE OF CONTENTS Mission, Vision and Values Statements...Inside Cover Introduction...2 City and College...3 Academic Programs Advertising (B.S.)...4 Audio Production (B.S.)...6 Culinary Programs Culinary Management (B.S.)...8 Culinary Arts (A.A.S.) Baking & Pastry (A.A.S.) Baking & Pastry (D.) The Art of Cooking (D.) Design Management (B.S.) Digital Film & Video Production (B.S.) Fashion Programs Fashion & Retail Management (B.S.) Fashion Retailing (D.) Graphic Design Programs Graphic Design (B.S.) Graphic Design (A.A.S.) Hospitality Management (B.S.) Interior Design Programs Interior Design (B.S.) Interior Design (A.A.S.) Interior Planning with AutoCAD (A.A.S.) Media Arts & Animation (B.S.) Photography Programs Photography (B.F.A.) Digital Image Management (D.) Visual Effects & Motion Graphics (B.S.) Web Design Programs Web Design & Interactive Media (B.S.) Web Design & Interactive Media (A.A.S.) Web Design & Development (D.) Web Design & Interactive Communications (D.) Course Descriptions Faculty Administration Board of Trustees General Information Calendar & Schedules Map Tuition and Fees Index See aiprograms.info for program duration, tuition, fees, and other costs, median debt, federal salary data, alumni success, and other important info. THE ART INSTITUTES INTERNATIONAL MINNESOTA

4 INTRODUCTION CATALOG PREPARATION This catalog was prepared by The Art Institutes International Minnesota, 15 South 9th Street, Minneapolis, Minnesota The information contained herein was published and effective as of October Curriculum, fees, expenses, and other matters described herein are subject to change without notice at the discretion of The Art Institutes International Minnesota. For more information, write to the above address or phone or REGISTRATION AND ACCREDITATION The Art Institutes International Minnesota is registered as a private institution with the Minnesota Office of Higher Education 1450 Energy Park Drive, Suite 350, St. Paul, MN 55108, , www. ohe.state.mn.us, pursuant to section 136A.61 to 136A.71. Registration is not an endorsement of the institution. Credits earned at the institution may not transfer to all other institutions. The Art Institutes International Minnesota is accredited by the Accrediting Council for Independent Colleges and Schools to award certificate, associate s, and bachelor s degrees. The Accrediting Council for Independent Colleges and Schools is listed as a nationally recognized accrediting agency by the United States Department of Education and is recognized by the Council for Higher Education Accreditation. ACICS can be contacted at 750 First Street, NE, Suite 980, Washington, DC Telephone: The Art Institutes International Minnesota was granted Initial Candidate status in June, 2010 by the Higher Learning Commission - A Commission of the North Central Association of Colleges and Schools. The Higher Learning Commission (HLC) is an independent corporation and one of two commission members of the North Central Association of Colleges and Schools (NCA), which is one of six regional institutional accreditors in the United States. The Higher Learning Commission accredits degreegranting post-secondary educational institutions in the North Central region. The commission can be contacted at The Higher Learning Commission 230 South LaSalle Street, Suite Chicago, IL webmaster@hlcommission.org HLC. All rights reserved The Associate in Applied Science in Culinary Arts program is accredited by The Accrediting Commission of the American Culinary Federation Education Foundation. MEMBERSHIPS The Art Institutes International Minnesota is a member of the American Culinary Federation Education Foundation, American Hotel & Lodging Association, Midwest Association of Student Financial Aid Administrators, Minnesota Association of Secondary School Counselors and College Admissions Officers, Minnesota College Personnel Association, Minnesota Association of Financial Aid Administrators, American Association of Collegiate Registrars and Admissions Officers, College Admissions Professionals, and the Minnesota Career Colleges Association. THE ART INSTITUTES INTERNATIONAL MINNESOTA The Art Institutes International Minnesota, Inc. is a wholly owned subsidiary of The Art Institutes International Minnesota International LLC, one of the nation s leaders in post-secondary career-oriented education for the creative arts. Based at 210 Sixth Avenue, 33rd floor, Pittsburgh, Pennsylvania The Art Institutes International Minnesota International LLC, through two intermediary limited liability companies, is a subsidiary of Education Management Corporation also located at the same address. THE ART INSTITUTES INTERNATIONAL MINNESOTA

5 ABOUT THE TWIN CITIES The Twin Cities is an exciting place to experience and create the arts. Four major art museums, two orchestras, and regional theater offer plenty of creative inspiration. Stroll through the Sculpture Garden at the Walker Art Center. Marvel at the Aquatennial, and the Winter Carnival. Wonder at The Minneapolis Institute of Art. The Hennepin Avenue Theatre District is the hot spot in town for Broadway productions. You ll also find pop, jazz, and a rock scene that s earned the Twin Cities the nickname of The Land of 10,000 Bands. In nearby Bloomington is the Mall of America, the country s largest shopping complex with more than 400 specialty shops and 40 restaurants. The mall s centerpiece, Nickelodeon Universe, is a $70 million indoor family theme park that covers seven lush acres. For fun, Minneapolis is an aquarian s paradise, with rivers and nearly 20 lakes. More than 150 city parks are accessible for hiking, biking, and skating. In warmer months, spend a sunny afternoon on the beaches of Lake Calhoun. In winter, enjoy ice-skating, ice fishing, snowmobiling, and skiing. If you re into spectator sports, cheer on the Twins at Target Field or the Vikings at the Metrodome. Or watch the Wild, Timberwolves and Lynx devour the competition. Getting around is easy, too, with a network of mass transit routes, shuttles, and a skyway that connects more than 50 city blocks. THE ART INSTITUTES INTERNATIONAL MINNESOTA Conveniently located in downtown Minneapolis, The Art Institutes International Minnesota prepares students for entrylevel careers in the visual and practical arts. The Art Institutes International Minnesota was founded in 1964 by Petrena Lowthian establishing what was to become Lowthian College. In 1981, Lowthian College was authorized to award the Associate in Applied Science degree. The Art Institutes International Minnesota acquired the College in early In 2000, The Art Institutes International Minnesota was granted approval to award the Bachelor of Science degree and in 2004, was granted approval to award the Bachelor of Fine Arts degree. The Art Institutes International Minnesota offers programs in Advertising, The Art of Cooking, Audio Production, Baking & Pastry, Culinary Arts, Culinary Management, Design Management, Digital Film & Video Production, Digital Image Management, Fashion & Retail Management, Fashion Retailing, Graphic Design, Hospitality Management, Interior Design, Interior Planning with AutoCAD, Media Arts & Animation, Photography, Visual Effects & Motion Graphics, Web Design & Development, Web Design & Interactive Communications, and Wed Design & Interactive Media. Our students are creative, competitive, and open to new ideas. They place great value on an education that prepares them for a challenging entry-level career and a lifetime of personal and professional opportunity. Relating to students at a personal level is emphasized. Our qualified staff of financial planners, employment assistance advisors, and counselors are committed to providing students with individualized services. Each student has an academic advisor who helps devise career strategies and choose courses consistent with career goals. Our faculty consists of working professionals who strive to strengthen students skills and cultivate their talents. Aspiring creative professionals learn fundamental business concepts and gain the applied arts knowledge necessary for that important first job in the field. The Art Institutes International Minnesota offers a Skills Enhancement program designed to help students prepare for college-level programs. Confidential counseling is available when academic or personal problems create roadblocks to success. Students also are encouraged to join school organizations and participate as volunteers for community service projects supported by The Art Institutes International Minnesota. Whether in the student lounges, the gallery, or the classrooms, the daily gathering of students, faculty, and staff makes it easy to feel the energy, caring, and commitment that underlie education at The Art Institutes International Minnesota. STUDENT BODY Students come to The Art Institutes International Minnesota from all over the United States and abroad. The student body is made up of men and women who have either enrolled directly after completing high school, transferred from colleges and universities, or have left employment situations to prepare for a new career. The Art Institutes International Minnesota s environment offers students the opportunity to earn their degrees alongside students of other creative disciplines that drive the visual and practical arts industries worldwide. 5

6 ADVERTISING BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM The Bachelor of Science degree program in Advertising is a twelve-quarter program. The program provides students with skills in conceptual thinking, copywriting, design, marketing and public relations, developing advertising campaigns, the business side of advertising, account and strategic planning. The degree also provides a balance in liberal arts courses as well as educates the student in the application of advertising principles to evolving communication channels (interactive media) and the life skills needed to develop and sustain a career in advertising and related fields. PROGRAM MISSION The mission of the Bachelor s degree program in Advertising at The Art Institutes International Minnesota is to prepare students for careers in the diverse arena of advertising. To teach advertising from business to creative across all media platforms with content to enrich the understanding of advertising as an essential component of our economic and social system. To provide a curriculum based on regular examination of the industry and the evolving media. A commitment to lifelong learning is instilled in students as a means to develop their careers from entry-level positions in the advertising field. PROGRAM STUDENT LEARNING OUTCOMES 1. Graduates will apply industry knowledge and critical thinking skills to analyze, develop, and implement effective advertising solutions that meet professional standards 2. Graduates will develop concepts as well as analyze and incorporate aesthetics and layout in the design process for advertising campaigns and marketing communications 3. Graduates will demonstrate proficiency with the tools and graphic techniques of the profession to plan and implement production of advertising media such as print collateral, audio and video spots, and Web-interactive materials 4. Graduates will demonstrate knowledge of the interdependence between advertising/ marketing objectives and visual expression and be able to evaluate, and critique, their ideas 5. Graduates will be able to articulate the vision behind their creative work and explain and promote their solutions to clients and colleagues 6. Professionalism - Graduates will demonstrate professional presentation; articulation of knowledge of advertising and visual problem solving; and mastery of industry standards, professional practices and ethics THE ART INSTITUTES INTERNATIONAL MINNESOTA

7 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix AD identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. ADVERTISING AD1400 History of Advertising 4 40 AD1420 Conceptual Thinking 4 40 AD2400 Computer Illustration** 4 60 AD2420 Organizational Behavior 4 40 AD2430 Fundamentals of Marketing & Advertising** 4 40 AD2440 Media & Advertising Design** 4 60 AD2460 Branding 4 40 AD2490 Dynamics of Integrated Marketing** 4 60 AD3400 Persuasion and the Consumer 4 40 AD3420 Copywriting** 4 40 AD3440 Advertising Campaign** 4 60 AD3450 Art Direction 4 60 AD4400 Advanced Copywriting 4 60 AD4410 Public Relations and Promotion 4 40 AD4420 Sales 4 40 AD4440 Advanced Advertising Campaign 4 60 AD4450 Media Planning & Buying 4 40 AD4460 Global Business Perspectives 4 40 AD4480 Capstone** 4 60 AD4486 Internship CA2430 Introduction to Video 4 60 DM2470 Principles of Market Research 4 40 GD1401 Fundamentals of Design 4 60 GD1402 Drawing & Perspective 4 60 GD1403 Typography for Digital Media** 4 60 GD1420 Image Manipulation 4 60 GD1431 Design Layout 4 60 GD1473 Color & Design 4 60 GD2440 Print Production 4 60 IM1480 Fundamentals of Interactive Design 4 60 PH1402 Principles of Photography for Non-Majors 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1424 Public Speaking 4 40 GE1433 Art History 4 40 GE1466 Principles of Economics 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communication 4 40 GE3433 Contemporary Art 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,240 hours 7

8 AUDIO PRODUCTION BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM Students in the Bachelor of Science degree program in Audio Production offered through The Art Institutes International Minnesota receive audio production training using industry-relevant technology and equipment in a hands-on environment. The Audio Production program at The Art Institutes International Minnesota is designed to prepare students to work with a variety of mediums such as live venue sound production, the Web, film, and video. Our program provides Audio Production training through courses that address both foundational and advanced aspects of the industry. PROGRAM MISSION The mission of the Bachelor of Science in Audio Production degree program is to prepare graduates for positions in live venue sound production, film, television, radio, and interactive broadcast mediums. The Audio Production program specifically offers training in the areas of audio production, music technology, synthesis and sound design, MIDI systems, and various recording techniques. Graduates are prepared to seek entry-level positions in audio engineering, music recording, radio and television broadcasting, audio equipment design, maintenance and repair, live venue and field recording, and audio sound design. PROGRAM STUDENT LEARNING OUTCOMES 1. Production: Graduates conceptualize, plan, execute, and deliver quality recordings and post-production projects, demonstrating knowledge and application of audio theory, critical listening skills, and industry standards, while using industry-related tools 2. Professionalism: Graduates can present and conduct themselves professionally and demonstrate an understanding of specific career paths, job responsibilities, and industry expectations while developing a professional business plan and an effective portfolio 3. Critical Thinking: Graduates can efficiently troubleshoot and solve problems typically encountered by audio professionals 4. Evaluation: Graduates can apply peer and professional critique as well as selfevaluation to continuously improve the quality of their work 5. Business: Graduates can apply the business and economic principles and practices of the audio industry while maintaining legal and ethical standards THE ART INSTITUTES INTERNATIONAL MINNESOTA

9 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix AP identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. AUDIO PRODUCTION AP1400 Survey of the Music Industry 4 60 AP1410 Audio Technology I ** 4 60 AP1420 Digital Audio I ** 4 60 AP1430 Music Theory I 4 40 AP1440 Audio Technology II ** 4 60 AP1450 Music Theory II 4 40 AP1460 Digital Audio II 4 60 AP2400 Audio Recording I ** 4 60 AP2410 Listening and Analysis 4 60 AP2420 Acoustics 4 60 AP2440 Audio Recording II 4 60 AP2450 Electronics 4 60 AP2460 MIDI Systems I ** 4 60 AP3400 MIDI Systems II 4 60 AP3410 Advanced Recording Techniques I ** 4 60 AP3420 Live Sound Reinforcement I 4 60 AP3430 Live Sound Reinforcement II 4 60 AP3440 Synthesis & Sound Design I** 4 60 AP3450 Advanced Recording Techniques II 4 60 AP3460 Synthesis & Sound Design II 4 60 AP4400 Senior Project I ** 4 60 AP4410 Entertainment Marketing & Management 4 60 AP4420 Senior Project II 4 60 AP4430 Portfolio Preparation 4 60 AP4440 Portfolio ** 4 60 CA2430 Introduction to Video 4 60 CA2440 Digital Video Editing 4 60 DF4420 Media Delivery Systems and Distribution 4 60 IM1480 Fundamentals of Interactive Design 4 60 PA4486 Internship VE2481 Interactive Visual Design 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE1456 Music Appreciation 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communication 4 40 GE3466 World Music Influences 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,440 hours 9

10 CULINARY MANAGEMENT BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM No matter how good the food is, the service you receive at a restaurant is what affects most people s decision to return. Your meal should arrive in reasonable time, the establishment should be clean, and your host and servers should be courteous. It s the manager who ultimately is responsible for the quality of your dining experience. It s a challenging job but the rewards can be delicious. Managers control everything, from front of the house (the public part of the restaurant) to the back of the house (the kitchen and restaurant administration). Their goal is to bring customers back again and again. A manager s leadership and decisions impact everyone from employees to diners. This bachelor s degree program builds upon fundamental culinary skills to prepare you for management positions in the food service industry. You begin with the basics, from knife skills and kitchen procedures to nutrition, speed and timing, and presentation. From here, you progress to more advanced areas such as baking and pastry, garde manger (cold kitchen), international and American cuisine, à la carte, and dining room operations. You ll also study human resource management, event, beverage and menu management, customer service management, marketing, leadership, and even food service for the retirement community. PROGRAM MISSION The mission of the Culinary Management Bachelor s degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Demonstrate the ability to professionally prepare standardized recipes using a variety 2. Obtain an entry-level skill position in the food service industry 3. Identify, establish and maintain safety and sanitation procedures which meet industry quality standards 4. Demonstrate and articulate an awareness of the cross-cultural, moral, ethical and environmental issues in hospitality organizations and their relationship with all stakeholders 5. Analyze the food and beverage cost-control cycle and accounting practices, and implement controls to manage, maintain and ensure profitability 6. Prepare a variety of international recipes using a variety of cooking techniques which meet industry quality standards 7. Apply standard Human Resource principles in regards to recruiting, retaining, and developing staff 8. Create a business plan for a food service outlet or hospitality company THE ART INSTITUTES INTERNATIONAL MINNESOTA

11 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. CULINARY MANAGEMENT AD2430 Fundamentals of Marketing & Advertising 4 40 CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2273 Classical European Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen ** CU3423 Catering and Event Management 4 40 CU3444 Art Culinaire 4 40 CU3455 Human Resources Management 4 40 CU3480 Quality Service Management and Training 4 40 CU3481 Foodservice Technology 4 40 CU3490 Leadership and Organizational Development 4 40 CU4410 Foodservice Financial Management ** 4 40 CU4412 Exploring Wines and the Culinary Arts 4 40 CU4420 Facilities Mangement and Design 4 40 CU4421 Culinary Senior Practicum 4 80 CU4430 Global Management/Operations 4 40 CU4492 Innovation and Entreprenuership 4 40 HM2480 Hospitality Law 4 40 HM2481 Institutional Operations 4 40 PA3411 Capstone 2 30 PA3415 Management Internship GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 GE3424 Interpersonal Communications 4 40 GE3432 History and Culture of Cuisine 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,240 hours 11

12 CULINARY ARTS ASSOCIATE OF APPLIED ARTS: 7 QUARTERS ABOUT THE PROGRAM Today, America s interest in culinary arts is growing and prospering as never before. Few occupations can offer the creativity and excitement found in the culinary arts. The associate s degree level Culinary Arts degree program consists of courses covering basic skills and techniques, purchasing and cost control, kitchen management, international cuisine, nutrition, dining room procedures, garde manger, baking and pastries, à la carte kitchen, and an internship with a food service operation in the greater metropolitan area. The curriculum for this program is based on the classical principles of Escoffier, emphasizing progressive techniques and trends. The Art Institutes International Minnesota graduates will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM MISSION The mission of the Culinary Arts Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3. Prepare a variety of international recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4. Describe and perform tasks related to common business practices in the culinary industry, including inventory, menu planning, cost control, and food purchasing 5. Describe the principles of food and beverage management 6. Define and articulate the core values of the culinary professional 7. Seek entry-level positions in commercial and institutional food service settings THE ART INSTITUTES INTERNATIONAL MINNESOTA

13 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. CULINARY ARTS CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen ** PA3411 Capstone 2 30 GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 90 credits : 1,210 hours 13

14 BAKING & PASTRY ASSOCIATE OF APPLIED SCIENCE: 7 QUARTERS ABOUT THE PROGRAM Baking skills with a side of culinary arts describes the dish offered in this associate s degree program. From soup to sabayon and marinades to mousses, the exacting creative expression that characterizes the well rounded pastry chef who fits in every part of the demanding culinary profession. The associate s degree program is designed to prepare students for entry-level employment opportunities in the professional foodservice industry. Students have the opportunity to develop competencies in the art of baking, cake decoration, artisan breads, desserts and plating, with the addition of culinary skills, and business courses. Considerations must also be made in the kitchen to maximize efficiency - when preparing a large quantity of cakes, breads and pastries for a big group, time, as well as taste, is of the essence. Studying the baking and pastry arts can result in an entry-level career that directly pleases the senses. It s also a new way of looking at life, borrowing influences from different types of cuisine and culture, and exploring new experimentations in flavor and presentation. The Art Institutes International Minnesota prepares individuals for this technical specialty in its Baking & Pastry associate s degree program. PROGRAM MISSION The mission of the Baking & Pastry Associate degree program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Seek an entry-level skill positions in the food service industry 2. Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools 3. Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards 4. Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards 5. Describe and perform tasks related to common business practices within the foodservice industry including inventory, menu planning, cost control and food purchasing 6. Seek employment in retail, commercial and institutional food service settings in entry-level job positions THE ART INSTITUTES INTERNATIONAL MINNESOTA

15 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. BAKING & PASTRY CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1443 Artisan Breads and Baking Production 4 70 CU1444 European Cakes and Tortes 4 70 CU1445 Chocolate, Confections & Centerprieces 4 70 CU1446 Advanced Patisserie and Display Cakes 4 70 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques ** CU2252 Latin Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2409 Management by Menu 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2650 Garde Manger PA3411 Capstone 2 30 GENERAL EDUCATION CURRICULUM GE1406 Nutrition 4 40 GE1410 English I 4 40 GE1413 Psychology 4 40 GE1424 Public Speaking 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2477 Spanish I 4 40 GE2478 Spanish II 4 40 TOTAL: 90 credits : 1,240 hours 15

16 BAKING & PASTRY DIPLOMA: 4 QUARTERS ABOUT THE PROGRAM From cakes to custards and meringues to macaroons, the exacting creative expression that characterizes pastry arts is a respected and demanding facet of the culinary profession. The Art Institutes International Minnesota prepares individuals for this technical specialty in its Baking & Pastry diploma program. Like any other craft, this profession requires learning and practice. Often a career in the culinary arts starts with the realization that food has power to delight, excite, and impress people. From the artistry of pastry making, to the sciences of quantity conversions, pastry and baking artists search for perfection. PROGRAM MISSION The mission of the Baking & Pastry diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking, baking and pastry techniques as well as appropriate equipment and tools 3. Produce various baked goods and a variety of international and classical pastries and desserts using basic as well as advanced techniques, which meet industry quality standards 4. Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards 5. Seek employment in retail, commercial and institutional food service settings in entry-level job positions THE ART INSTITUTES INTERNATIONAL MINNESOTA

17 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. BAKING & PASTRY CU1210 Concepts and Theories of Culinary Techniques ** 2 20 CU1443 Artisan Breads and Baking Production 4 70 CU1444 European Cakes and Tortes 4 70 CU1445 Chocolate, Confections & Centerpieces 4 70 CU1446 Advanced Patisserie and Display Cakes 4 70 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques ** CU2252 Latin Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 GE1406 Nutrition 4 40 ** Denotes a course that requires a C or higher to pass. TOTAL: 50 credits : 780 hours 17

18 THE ART OF COOKING DIPLOMA: 4 QUARTERS ABOUT THE PROGRAM Culinary professionals are multi-tasking wizards. They re experts at preparation and presentation, and excel at split second timing. The culinary field is more than just mastering the skills that are integral to the profession. Culinary students have the opportunity to learn the techniques and the artistry that can transform a customer s dining experience into a full scale event, to gain a sense of food and restaurant styles, be taught how to think and act like a culinary professional, and to understand the trends in the world of culinary arts. Our students can become skilled at the fundamentals of cooking, knife skills, sanitation, safety, and food production. They have the opportunity to learn about modern, regional and classical cuisines, and practice whipping up culinary delights in modern kitchens. Upon graduation, students are prepared to seek entry-level jobs as prep cook, line cook and first cook. PROGRAM MISSION The mission of The Art of Cooking diploma program is to provide an environment for students to become learners who possess the skills, knowledge, creativity and ethical values necessary in the rapidly changing, culturally diverse culinary professions. Overall the intent of the program is to have experienced industry professionals impart their knowledge and technical acumen to the students. The approach to education relies heavily on actually participating in projects that are practical and technical in scope. Graduating students will be prepared to seek entry-level positions in the field of hospitality and culinary arts. PROGRAM STUDENT LEARNING OUTCOMES Upon successful completion of the program, graduates should be able to: 1. Establish and maintain safety and sanitation procedures 2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards 3. Prepare a variety recipes utilizing the correct techniques, ingredients and equipment which meet industry quality standards 4. Define and articulate the core values of the culinary professional 5. Seek entry-level positions in commercial and institutional food service settings THE ART INSTITUTES INTERNATIONAL MINNESOTA

19 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising AP Audio Production CU Culinary Arts CA Media Arts & Animation DM Design Management DF Digital Film & Video Production FRM Fashion & Retail Management GD Graphic Design GE General Education HM Hospitality Management ID Interior Design PA Professional Application PH Photography SM Studio Management TS Transitional Studies VE Visual Effects & Motion Graphics IM Web Design & Interactive Media The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefix CU identifies the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. THE ART OF COOKING CU1210 Concepts and Theories of Culinary Techniques** 2 20 CU1610 Fundamentals of Classical Techniques ** CU1620 American Regional Cuisine CU1642 Introduction to Baking and Pastry Techniques CU2240 Asian Cuisine 2 30 CU2252 Latin Cuisine 2 30 CU2272 World Cuisine 2 30 CU2408 Management, Supervision & Career Development 4 40 CU2410 Sustainable Purchasing & Controlling Costs 4 40 CU2451 Food and Beverages Operations Management 4 40 CU2650 Garde Manger CU2861 Ala Carte Kitchen GE1406 Nutrition 4 40 ** Denotes a course that requires a C or higher to pass. TOTAL: 56 credits : 860 hours 19

20 DESIGN MANAGEMENT BACHELOR OF SCIENCE: 12 QUARTERS ABOUT THE PROGRAM Design is the cornerstone of all successful products and services. In an increasingly global and competitive marketplace, today s businesses are seeking partners who can innovate and collaborate to help protect the considerable investment they have made in their brands, products, and services. They seek managers who are adept at sales, marketing, and business, and who can manage the planning and creative production processes, including people and products. PROGRAM MISSION The mission of the Bachelor s in Design Management degree program is to prepare graduates for entry-level positions of innovation management by providing a strong foundation in design, branding, business management, entrepreneurship and communication. A key focus of the program is collaborative communication skills in dynamic, entrepreneurial environments. PROGRAM STUDENT LEARNING OUTCOMES 1. Graduates will understand, encourage and inspire the creative process from concept to execution. 2. Graduates will identify opportunities and execute innovative solutions to a variety of problems. 3. Graduates will demonstrate proficiency in brand development and related business communication tools. 4. Graduates will manage high-performance teams and business resources THE ART INSTITUTES INTERNATIONAL MINNESOTA

21 COURSE CODES The Art Institutes International Minnesota uses prefixes to represent subject areas as follows: AD Advertising HM Hospitality Management AP Audio Production ID Interior Design CU Culinary Arts PA Professional Application CA Media Arts & Animation PH Photography DM Design Management SM Studio Management DF Digital Film & Video Production TS Transitional Studies FRM Fashion & Retail Management VE Visual Effects & Motion Graphics GD Graphic Design IM Web Design & Interactive Media GE General Education The first numeral that appears in the course number refers to the academic year the course should be completed. The second numeral refers to the number of credits earned for that course. The last two numerals differentiate the courses. Course designations 1xxx through 2xxx are lower division courses. They are intended to be taken prior to upper division courses that are designated with numbers 3xxx through 4xxx. Generally, the prefixes AD, DM, and SM identify the core courses required in this program. Based on placement testing scores, Transitional Studies Courses may be required as a component of this program. All courses are listed in alpha-numeric order. College Success PA095 is required for students who have completed less than 15 college level credits. DESIGN MANAGEMENT AD2420 Organizational Behavior** 4 40 AD2430 Fundamentals of Marketing & Advertising** 4 40 AD2460 Branding 4 40 AD4420 Sales 4 40 AD4460 Global Business Perspectives 4 40 DM1420 Introduction to Design Management 4 40 DM2400 Technology and Productivity 4 40 DM2410 Fundamentals of Business 4 60 DM2430 Principles of Managerial Accounting 4 40 DM2470 Principles of Market Research 4 40 DM2480 Business Statistics for Design** 4 40 DM2490 Project Management** 4 40 DM3400 Financial Issues in Design** 4 40 DM3460 Business Communications 4 40 DM3480 Managing Creativity and Innovation** 4 40 DM4410 Design Management Seminar 4 40 DM4450 Business Plan** 4 60 DM4480 Capstone** 4 60 GD1401 Fundamentals of Design 4 60 GD1402 Drawing & Perspective 4 60 GD1473 Color & Design 4 60 GD3470 Law & the Commercial Arts 4 40 DM4486 Internship SM1401 Studio Major I 4 60 SM1402 Studio Major II 4 60 SM2403 Studio Major III 4 60 SM2404 Studio Major IV 4 60 SM3405 Studio Major V 4 60 SM3406 Studio Major VI 4 60 SM4407 Studio Major VII 4 60 SM4408 Studio Major VIII 4 60 GENERAL EDUCATION CURRICULUM GE1410 English I 4 40 GE1424 Public Speaking 4 40 GE1433 Art History 4 40 GE1466 Principles of Economics 4 40 GE2411 English II 4 40 GE2412 College Mathematics 4 40 GE2423 Environmental Science 4 40 GE2442 Critical Thinking 4 40 GE3424 Interpersonal Communications 4 40 GE3433 Contemporary Art 4 40 GE3490 Cultural Anthropology 4 40 GE4442 Ethics 4 40 GE4455 Literature 4 40 GE4461 Physics 4 40 ** Denotes a course that requires a C or higher to pass. Prereq. C or higher in TS094 OR Accuplacer English Placement score of 87 or higher Prereq. C or higher in TS095 OR Accuplacer Mathematics Placement score of 57 or higher TOTAL: 180 credits : 2,160 hours 21